 |
Prep Time: 0 Minutes Cook Time: 8 Minutes |
Ready In: 8 Minutes Servings: 4 |
|
Crab cakes may seem out of the question when you’re watching the family food budget, but canned crab is a fraction of the cost of fresh, equally nutritious, and ready-to-use without worrying about the need to clean the crab from its shell. Read more . In this classic American version, the cakes are embellished with a can of creamed corn (adds a little sweetness and moisture), a dash of hot pepper sauce for pizzazz, and some chopped green onion for a fresh-from-the-garden flavor. Ingredients:
2 cans (6 oz each) crabmeat, drained |
1 can (8.25 oz) cream style corn |
2 medium scallions (green onions), trimmed and finely chopped |
1/2 teaspoon hot pepper sauce, such as tabasco |
1 1/2 cups seasoned bread crumbs, divided |
3 tablespoons canola or vegetable oil |
Directions:
1. Mix crabmeat, corn, scallions, hot sauce and 3/4 cup bread crumbs in a medium mixing bowl until well blended.
2. Spread the remaining breadcrumbs on a sheet of foil and divide the crab mixture into 8 even portions (about 1/3 cup each). Roll each portion in bread crumbs until the surface is well coated, and form into 1/2-inch thick patties.
3. Heat a large non-stick frying pan over medium-high heat. Pour in some canola or vegetable oil (about 3 tablespoons). When the oil is hot, brown the crab cakes on both sides, about 4 minutes per side.
4. Courtesy of
|
|